Valtellina Pizzoccheri: italian buckwheat pasta with Casera. Delicious!
per 4 servings:
- 250 g buckwheat flour
- 75 g flour
- 165 ml water
- 300 g potaotes
- 350 g cabbage
- 250 g Casera or Bitto cheese
- 60 g butter
- 100 g grated Grana Padano
- salt to taste
- 2 cloves of garlic
Pasta – Mix the white flour with buckwheat one on a flat work surface, then knead with the water. Work the dough with your hands or with the mixer for at least 15 minutes, anyway until it will be smooth and velvety to the touch.
Using a rolling pin or with the aid of a pasta machine, roll the dough into very thin sheets, about 2 mm.
Overlap the strips obtained alternating them with a dusting of flour to make sure that they do not stick to each other and cut them lengthwise obtaining noodles of about 5 mm wide and long 7/8 centimeters. Let them rest on a floured plan sprinkling of flour.
Dressing – Peel the potatoes and cube them. Wash the cabbage and cut into strips wide about 2-3 cm along their height.
Bring a large pot of water to a boil and add a generous pinch of salt. Add the potatoes. Let them boil for 5 minutes, then pour pizzoccheri and cabbage. Let them boiled for 8/10 minutes. Before you drain the pasta, check to make sure it is al dente.
In the meantime cut the Casera cheese into slices or small cubes and set aside. You can replace the Casera with Bitto to have a stronger flavor, or mix them too.
Remove some of the pizzoccheri and cabbage from the pot using a slotted spoon and and place them in a baking dish: sprinkle with grated Grana Padano and Casera or Bitto.
Continue alternating layers of pizzoccheri and cheese, until you have used all the ingredients.
Meanwhile, melt the butter over low heat in a pan with peeled garlic cloves. When butter has melted remove the garlic and pour it over the pizzoccheri.
Serve immediately or, as we like to, pass them into oven for less than 10 minutes at 180°.
Watch the video recipe
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